Saint Patrick’s Day is this week (hence the overabundance of green in this post – gotta do it, right? )! Well, in honor of all things Irish, I thought you might enjoy a recipe for Guinness Beef Stew.

This hardy recipe is dark, rich, chunky. satisfying, layered with savory goodness, and pretty darn easy to make – in other words, perfect for celebrating St. Patty’s Day!

Look at all of those rich, dark, savory flavors - right out of the oven!

Look at all of those rich, dark, savory chunks of goodness – right out of the oven!

I opted to serve it up with a fresh loaf of whole wheat Irish soda bread. The nutty and rustic flavors and textures were a perfect accompaniment.

Yes, indeed! Wholewheat Irish soda bread, baked in a skillet. Serious yumminess!

Yes, indeed! Whole wheat Irish soda bread, baked in a skillet. Serious yumminess!

So why not get into the St. Patty’s Day spirit this year, by throwing on something green, grabbing yourself a pint (or two) of Guinness, and digging into a bowl of beef stew with Irish soda bread! Sounds pretty good to me!


Guinness Beef Stew

Recipe shared with permission from Cook’s Illustrated

Guinness stew

What you need to serve 6 to 8 St. Patty’s Day celebrators:

  • boneless beef chuck roast (3 to 3 ½ pounds), trimmed and cut into 1 ½-inch chunks
  • Salt and ground black pepper
  • tablespoons vegetable oil
  • medium onions, minced
  • tablespoon tomato paste
  • medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
  • tablespoons unbleached all-purpose flour
  • 1 ½ cups low-sodium chicken broth
  • (12-ounce) bottle (about 1 ½ cups) Guinness Draught (see notes below)
  • tablespoon minced fresh thyme leaves, or 1 teaspoon dried
  • bay leaves
  • tablespoon dark brown sugar
  • 1 ½ pounds Red Bliss potatoes (about 5 medium), scrubbed and cut into 1 ½-inch chunks
  • pound carrots, parsnips, or a combination, peeled and cut into 1-inch chunks
  • tablespoons minced fresh parsley leaves

What to do:

Notes ~ There is a lot of fat and gristle to trim away from a chuck roast, so don’t be surprised if you trim off up to 1 1/2 pounds. We prefer the flavor of Guinness Draught in this stew (with Guinness Extra Stout a close second), but you can substitute another brand of stout or a dark ale, such as Rogue Chocolate Stout or Newcastle Brown Ale.

  1. Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Pat the beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the meat and cook, stirring occasionally, until well browned, 7 to 10 minutes, reducing the heat if the pot begins to scorch. Transfer the browned beef to a medium bowl. Repeat with 1 more tablespoon oil and the remaining beef; transfer the meat to the bowl.
  2. Add the remaining tablespoon oil to the pot and return to medium heat until shimmering. Add the onions and 1/4 teaspoon salt and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the tomato paste and garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook for about 1 minute.
  3. Stir in the broth and 1 1/4 cups of the beer, scraping up any browned bits. Stir in the thyme, bay leaves, brown sugar, and browned beef with any accumulated juices. Bring to a simmer, cover, and transfer to the oven for 1 hour.
  4. Stir the potatoes and carrots into the stew and continue to cook in the oven, covered, until the beef and vegetables are tender, about 1 hour. Discard the bay leaves, stir in the remaining 1/4 cup beer, and season with salt and pepper to taste. Stir in the parsley before serving.